The season lasts through the month of April. Each diver is permitted 3 abalone a day and a total of 24 for the season.
Despite the murky water Josh was determined that James and I get our first taste of fresh abalone and kept looking until he retrieved a small sample. Small but legal.
I had never cooked or eaten abalone before. I knew they have to be tenderized but I didn't know how to do it. When I looked a bit skeptical Josh took over. He pounded and pounded and then cut the meat into long, tender slices. I assume he did -- Josh whisked the abalone away and showed up at our door in time for a dinner treat.
Taking our friends advice I pan fried the abalone, breaded in crushed ritz crackers, in butter and olive oil until just cooked through.
Tender, rich, buttery. A clean taste like super fresh scallops but even more delicious. Delicate and delicious. I hope we get invited again!